Mandela variety from La Esperanza, Caicedonia, Valle del Cauca, Colombia, grown at 1,445-1,571 meters elevation by producers Rigoberto and Luis Eduardo Herrera. This coffee undergoes XO Natural processing featuring anaerobic fermentation for 30 hours, followed by raised bed drying to 20% moisture content, then 80 hours in grainpro bags with natural yeast fermentation, and final raised bed drying to 10.5% moisture. Flavor notes include maraschino, tropical fruit, and dried fruits.
Hydrangea Coffee Roasters is a specialty roastery based in Berkeley, California, focused on light, fruit forward coffees produced through modern fermentation and experimental processing techniques. The lineup emphasizes terroir, showcasing how region, climate, and varietal interact with processing to shape flavor. New releases rotate regularly, featuring single origin lots with detailed tasting notes and processing information for each offering. The roastery's approach rewards adventurous palates drawn to the intersection of agricultural science and cup quality.
